Bread and tomato gratin

Serves four

• 2 tbsp extra-virgin olive oil
• 1 small onion
• 2 cloves garlic
• 2 tins plum tomatoes
• 0 freshly ground black pepper
• 1 bay leaf
• 200g
• 150g mozzarella
• 0 Freshly grated parmesan

Step 1
Apart from beans and chickpeas, I can count them all on one… finger.

Step 2
And I often finish with a pinch of sugar, to round out the tomatoes' acidity.

Step 3
Pinch of sugar.

Step 4
Heat the oven to 180C/350F/gas mark 4.

Step 5
Heat the oil in a large frying pan, add the onion and sweat gently for 10 minutes.

Step 6
Add the garlic and cook for a couple of minutes more.

Step 7
Crush the tomatoes and tip into the pan.

Step 8
Season, and add the bay leaf, if using, and a pinch of sugar.

Step 9
Bring to a simmer and cook for 10 minutes.

Step 10
Taste and add more salt, pepper or sugar as needed to produce a nice, savoury sauce.

Step 11
Meanwhile, cut the bread into 1-1.5cm thick slices.

Step 12
Tip a little less than half the tomato sauce into a deep oven dish around 20cm square.

Step 13
Arrange half the bread pieces over the tomato, tearing them to fit into a roughly even layer and pressing them down lightly into the sauce.

Step 14
Trickle with a little olive oil and scatter with salt and pepper.

Step 15
Tear up half the mozzarella and arrange over the bread, then top with a good grating of parmesan.

Step 16
Spread the remaining sauce over the bread and top with the remaining bread pieces, pushing them down a little.

Step 17
Trickle with more oil, scatter over the remaining mozzarella and finish with a grating of parmesan.

Step 18
Bake for about 25 minutes, until golden and bubbling.

Step 19
Leave to settle for 10 minutes or so, and serve with a big green salad.